german chocolate cake (bob guillotte's)
(1 rating)
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I met Bob, when I lived in Arlington, TX. He was raised in Louisiana and is quite a talented cook. He shared this recipe with me that he got from his mother; also a very talented cook they say. The cake is marvelous; but you must be sure to follow the instructions carefully and don't substitute anything to have the correct finished product. It has been a real hit with our family and friends. I hope you enjoy it as well.
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(1 rating)
yield
8 -10 depending on the size of your slices
prep time
20 Min
cook time
35 Min
Ingredients For german chocolate cake (bob guillotte's)
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1 pkg(4 oz) baker's german sweet chocolate
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1/2 cboiling water
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2 1/2 csifted cake flour or 2 1/4 c of sifted all-purpose flour
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1 tspbaking soda
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1/2 tspsalt
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1 cbutter
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2 cgranulated sugar
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4egg yolks
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1 tspreal vanilla extract
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1 cbuttermilk
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4egg whites
- GERMAN CHOCOLATE FROSTING (BOB GUILLOTTE'S)
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1 cevaporated milk (not condensed)
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1 cgranulated sugar
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3egg yolks
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1/2 cbutter
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1 tspreal vanilla
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1 cpecans, chopped
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1 1/8 cangel flake coconut
How To Make german chocolate cake (bob guillotte's)
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1Melt chocolate over boiling water (double boiler). Cool. Sift flour with salt.
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2In a separate bowl, cream butter and sugar until light and fluffy. Add egg yolks to the butter mixture; one at a time. Beat after each addition.
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3Blend in the melted chocolate and vanilla. Add flour mixture alternately with the buttermilk; beating after each addition until smooth.
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4Beat egg whites until they form stiff peaks. Fold into the batter.
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5Pour batter into 3 lightly greased and floured 9" round cake pans. Bake at 350 degrees for 30 to 35 minutes or until cake springs back when pressed lightly. Cool for 15 minutes in the cake pans.
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6Remove from pans to a cooling rack and cool completely. Spread frosting over the layers and over the top.
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7German Chocolate Cake Frosting (Bob Guillotte's) Combine milk, sugar, egg yolks, butter and vanilla in a saucepan. Cook over medium heat; stirring constantly, until mixture thickens (about 12 minutes).
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8Remove from heat. Add coconut and pecans. Cool until spreading consistency, beating occasionally. Makes 2 1/2 cups or enough to frost a 3 layer cake.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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